Skip to main content

Sweet Potato and Kale Salad with Roquefort

Savour the perfect blend of earthy sweetness and creamy indulgence in my Sweet Potato Kale Salad with Roquefort. A delightful fusion of tender sweet potatoes, nutrient-rich kale, and the bold flavours of Roquefort cheese.

Total Time
45 min
Simple & Professional Tasty Recipes

Ingredients for 4 Servings

  • For the Salad:
    400g sweet potatoes, peeled and diced into bite-sized pieces
    200g kale leaves, stems removed and chopped
    100g Roquefort cheese, crumbled
    50g chopped pecans or walnuts
    2 tablespoons olive oil
    Salt and black pepper to taste

    For the Dressing:
    60ml extra-virgin olive oil
    30ml balsamic vinegar
    5g honey
    1 clove garlic, minced
    Salt and black pepper to taste

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    25 min

Goes Great with

  1. 1. Roast the Sweet Potatoes:

    • Preheat your oven to 200°C (400°F).
    • In a large bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and black pepper.
    • Spread the sweet potatoes on a baking sheet in a single layer.
    • Roast them in the preheated oven for about 20-25 minutes or until they are tender and slightly crispy on the outside. Let them cool.

    2. Prepare the Dressing:

    • In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper. Set aside.

    3. Massage the Kale:

    • In a large salad bowl, place the chopped kale leaves. Drizzle a bit of olive oil and sprinkle a pinch of salt over them.
    • Massage the kale leaves with your hands for a few minutes until they become tender and slightly wilted.

    4. Assemble the Salad:

    • Add the cooled roasted sweet potatoes, crumbled Roquefort cheese, and chopped pecans or walnuts to the bowl with the massaged kale.

    5. Drizzle with Dressing:

    • Drizzle the prepared dressing over the salad ingredients.

    6. Toss and Serve:

    • Gently toss everything together until well combined and coated with the dressing.

    7. Enjoy:

    • Serve your Sweet Potato Kale Salad with Roquefort as a delicious and hearty salad.
    Pro Tips
    • Ensure the sweet potatoes are evenly coated with olive oil, salt, and pepper before roasting for the best flavor.
    • Massaging the kale leaves with a bit of olive oil and salt makes them more tender and palatable.
    • Customize your salad with additional toppings like dried cranberries or toasted pumpkin seeds for extra texture and flavor.
    • Drizzle extra dressing or sprinkle extra Roquefort cheese just before serving if desired.


Calories per serving: Approximately 380 calories. Keep in mind that nutritional values may vary based on ingredient brands and portion sizes. This salad offers a delightful combination of flavors and textures, making it a satisfying and nutritious meal.

Goes Great with